Falafel with Flat Breads, Hummus, Tzatziki
Chick Peas (soaked for 6 to 8 hours) 300g
Garlic 1 clove
Ground Cumin 2 tsp
Ground Coriander 2 tsp
Fresh Coriander 2 tbls
Gram Flour 2 tbls
season with salt and white pepper
half the water from tin of Chick Peas
Tin of Chick Peas
Garlic 3 cloves
Lemon Juice (half a lemon)
salt and white pepper to season
Self Raising Flour 300g
Coconut Yoghurt 2 tbls
Coconut Yoghurt 250g
Fresh Corriander chopped fine 1 tbls
Fresh Mint chopped fine 1 tbls
Cucumber 2inch piece diced
How To Make
Roughly blend half of the soaked chick peas with the spices and put aside. Blend the rest of the chick peas and other ingredients to a paste. Mix all together with a spoon. Use a falafel shaper or a spoon to shape falafels. Shallow fry in sunflower oil until golden.
Blend all ingredients to a paste taste and season.
Chop herbs and dice/grate cucumber into Yoghurt.
Mix ingredients into a dough. Let to rest on fridge for an hour or so. Pull off 100g piece and roll into a ball. Flatten out with hand and cook on a dry hot pan. No oil, just shake off the loose flour and put it straight on the pan.
Burmese Tofu with Garlic and Coriander Mayo
Despite the name, this dish is not related to the traditional Chinese tofu. It is from Myanmar, formally the colony called Burma. Made from gram flour and water this is a simple dish providing protein but little taste. In my version I have added sundried tomatoes, and olives, you can also add fresh herbs if you like. Burmese tofu is fun to experiment with as it will carry many different flavours. You can infuse it with a spicy curry paste or even sweeten it.
Ingredients for Tofu
Gram (Chickpea) Flour 300g
Sundried Tomatoes 50-70g
Green Olives 50-70g
Blend the tomatoes and olives together into a paste. Put the flour in a pot a stir in some of the water. Make a paste as this gets rid of any lumps that might be there. Stir in the rest of the water and put on the heat. When it starts to boil continue stirring for a few minutes more. Add the turmeric, salt and tomato/olive paste. Stir a little more. Pour into a flat bowl and leave to cool. When it is cool, put in the fridge and it will set in a half hour or so.
Cut into slices and shallow fry. You will have to turn it to make it crispy on both sides. It will start to colour. Finish with a sprinkle of salt and serve with garlic mayo and a leafy green salad.
Sunflower Oil 300ml
Soya Milk 100ml
Put Oil and Soya Milk in a container and pulse with a hand blender. It will emulsify quickly, do not over blend as it will split. Hand chop the garlic and coriander then put in the mayo with a half teaspoon of mustard and pulse again. Season with salt and pepper and finally, with a fork stir in the juice of half a lemon.
Red Lentil Dahl
Red lentils are the quickest of the lentil family to cook through. They are highly nutritious, as are all lentils. I love his Dahl with creamy mashed potato.
Red Lentils 250g
Curry Paste. I like Pataks Tika Masala Paste 2/3 tablespoons
1 Sweet Potato or Veg of your own preference such as mushrooms, spinach, peas or peppers.
In a large pot, fry onions until soft. Add 2/3 tablespoons of Pataks Tika Masala Paste.
Add lentils and stir the paste through. Add the Water and Passata, cover the pot and bring to the boil. Watch carefully as it will boil over suddenly. You will have to stir occasionally as the lentils can stick to the bottom of the pan
Simmer with cover on for about 5/10 minutes until the lentils are soft and the water is absorbed.
Peel Sweet Potato and chop into small cubes. I roast them in the oven for ten minutes, but you can boil them if you wish.
Fry off mushroom and peppers.
If using frozen peas put them in a bowl and cover with boiling water from the kettle. Leave to stand until thawed out.
Add all the veg to the Dahl. Season to taste or add more curry paste.
I love Indian food. When I lived in London, I would seek out Indian Vegetarian Restaurants, of which there were many. The Mandeer near Tottenham Court Road was amazing, I would try different dishes each visit but every meal had to include samosas. I have since found a place with the best ever samosas, that is Ayer's in Cork City. Simply the best Indian food I have tasted. The following recipe is my own version and i often exchange the potato filling for sweet potato.
To make the Pastry put 500g of flour in a bowl. Add 100ml of Oil and mix to make a crumb. Add 50ml of water and a bit more until the pastry holds together but is not too wet. Wrap in cling film and leave in the fridge for an hour.
Boil 1kg of Potatoes and mash with vegan margarine and soya milk to make a smooth, but not too wet, mash potato. Don't forget to season with salt. Add in a tablespoon of curry paste of your choice.
Mix in 100g (or more if you want) of frozen peas and put aside to cool down.
Take the dough from the fridge and chop into 100g pieces. Roll a piece into a ball. Then with a rolling pin. roll out to an oblong shape. Cut length ways into two pieces. Wet the edge of the pieces of dough with a little water.
Take a piece of dough and fold the the straight edges together making a cup (shaped like a Lilly Flower). Hold this between your forefinger and thumb, Fill with potato mix. Fold over and seal with some water to make a triangle shape. There are plenty of instructional videos on YouTube for this.
Shallow fry 'til golden brown on both sides. Serve with a dip of Mayonnaise or Make a dip of equal (roughly) parts Tahini and Soya Sauce,